Bittersweet Creme Eggs

This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk").

• Ready In: 24 hrs
• Serves: 16
• Yields: 16 eggs

Ingredients

• 100  g corn syrup
• 58  g butter
• 375  g powdered sugar
• 1  tablespoon vanilla (use clear if you want 100% white "whites")
• 3⁄4 teaspoon sea salt
• 5  drops  yellow food coloring
• 2  drops  red food coloring
•  bittersweet chocolate, for dipping

Directions

1. In a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt.
2. Remove 1/3 of the mixture to another bowl and stir in the food colourings.
3. Chill 1 hour.
4. Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
5. Make 16 pieces of the "white" mixture and flatten each into a rough disk.
6. Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape.
7. Place completed eggs on a plate and chill.
8. Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
9. Allow to harden completely at room temperature.